Kefir flatbreads with cheese and potatoes. Khychiny recipe.

Khychiny with herbs on kefir

The cuisines of all regions of the Caucasus are famous for the abundance of fresh herbs in their dishes. Of course, the Khychins were no exception.

For this version of flatbreads, take:

• 1 glass of kefir;
• 1 tsp. baking soda;
• 400 g wheat flour;
• 1 tsp. salt;
• 400 g hard cheese;
• 80 g of greens;
• 100 g butter;
• 200 ml yogurt;
• 2 cloves of garlic.

Cooking process.

1. Pour kefir into a bowl and add soda. Leave for a couple of minutes until the reaction passes. In another deep bowl, sift the flour and pour in the kefir and salt. Knead the dough until it is soft and pliable. Cover with a napkin and let rest for 10–15 minutes.
2. Now prepare the filling. To do this, grate the cheese and add chopped herbs to it. Taste and add salt if you see fit.
3. Divide the dough into 6 equal parts. Form them into flat cakes, pressing them lightly onto the table with your hand. Place 2 tbsp on each of them. l. filling, pinch the edges. Roll into thin layers. Try not to damage the dough while doing this.
4. Fry the khychin for 3 minutes on each side. When they are ready, brush them with butter.
5. Prepare the sauce by mixing yogurt, crushed garlic and finely chopped herbs. Serve it with khychin.
   Read also:  How to make a cake in a bread machine according to a step-by-step recipe with photos

   Yoghurt-garlic sauce is perfect for such khichins.

Video recipe for Khychi with herbs

Step-by-step preparation

Knead the dough

1. Rinse 200 grams of potatoes from dirt and set them to boil. Combine dry ingredients: 2 measuring cups flour, half teaspoon baking soda and salt. Mix.

2. Add one egg to a glass of high-fat kefir and beat.

3. Gradually pour the liquid mixture into the bowl with the dry ingredients, stirring constantly.

4. Add melted butter in a volume of 30 grams. Knead the dough. It should turn out soft and elastic, while not sticking to your hands at all. It is possible that you will need to add a little more flour. Cover the bowl with the flour product with cling film and remove for 20-25 minutes.

Did you know? Khychins are considered the national dish of the Balkars and Karachais. However, their cooking methods are slightly different. The first rolled out the dough very thin and fried it in a dry hot frying pan, while the Karachais made them much thicker and fried them in butter or fat.

Preparing the filling

1. Grind the boiled potatoes until pureed while they are still hot.

2. Grate the cheese on a coarse grater. Combine both components and mix thoroughly.

Frying stage

1. Divide the dough into several equal pieces. The size of the balls depends on the size of your pan and is approximately half the size of your fist. Dust your work surface with flour.

2. Roll out a flour ball with a rolling pin or stretch it with your hands, place the same amount of minced potato and cheese on it and pinch it on top.

3. Gently smooth the cake with your fingers. Make sure that the filling does not come out. Then smoothly, being careful not to damage the dough, roll it out with a rolling pin to a thickness of approximately 2-3 mm.

4. Fry the khychins in a dry frying pan without oil. When one side is cooked, turn over. If everything is done correctly, then during frying in a hot frying pan, the khychin can swell to a spherical shape.

5. Generously brush the top side with a piece of butter.

6. Prepare the remaining tortillas in a similar manner.
   Read also:  How to make yeast-free pizza dough

We made incredibly tasty, aromatic, tender khychin with potatoes and cheese using this recipe! You can stack them, cut them into quarters, and put a piece of butter in the center so that it flows and greases the inside of the cakes. You can also sprinkle chopped dill on top, or even add it to the filling during cooking.

Khychiny with meat

Meat is a traditional filling for flatbreads and pies in Caucasian cuisine. And it must be said that khychins with meat filling are served much more often than others.

You will need:

• 500 g minced meat;
• 2 onions;
• 400 g ayran;
• 2–3 cups wheat flour;
• 0.5 tsp. soda;
• 50 g cilantro;
• 50 g mint;
• salt and allspice to taste.

Traditionally in the Caucasus, lamb is used as minced meat, but you can use any other meat, even chicken. Moreover, in my experience, the taste of khychin does not suffer at all from the type of meat. But you can try different ones and choose the one you like more than others. For example, I fell in love with khychin with pork. Chicken is also good, just a little dry, but it is lighter than other types of meat. I even tried cooking khychin with beef liver.

1. Ayran can be replaced with kefir or yogurt. Salt it, add soda and knead until you get a soft dough. It should not tear or stick to your hands. Divide the dough into 6 parts and roll them into flat cakes.
2. Prepare the minced meat, salt and pepper it, add chopped onions and herbs.

   You can use minced meat from any meat as a filling.

3. Next, as usual: put the minced meat in the center of the flatbread, connect the edges, weave it with ivy and roll it into a thin flatbread. Fry, brush with oil, place on top of each other. Ready!

   Khychins with meat can be an appetizer or a separate dish

Video recipe for khychi with meat

Kefir flatbreads with cheese and potatoes. Khychiny recipe.

Delicious flatbreads - khychin, cook in a frying pan without oil. The filling can be anything, today I’ll make it with potatoes and cheese. We will prepare the dough with kefir, soft and tasty. As a result, we get a hearty dish with awesome filling! By the way, look at a couple more similar recipes with a different filling: flatbreads with cheese and herbs! and delicious flatbreads with cottage cheese and herbs.

INGREDIENTS:

Dough:

• Flour - 500 g
• Kefir - 300 ml (if the dough is tight, add more)
• Salt - 0.5 tsp.
• Soda - 0.5 tsp.
• Butter - 20 g

Filling:

• Potatoes - 700 g
• Hard cheese – 150 g
• Salt - to taste

Additionally:

• Butter - for greasing (optional)
• Flour - for rolling out flatbreads

You can also watch the cooking recipe in the video:

PREPARATION:

Pour half a teaspoon of salt into 500 grams of flour and add 20 grams of soft butter. Pour half a teaspoon of soda into the kefir and mix, the kefir begins to foam, a reaction occurs - the soda is extinguished))

Rub the butter and salt a little with the flour with your hands, gradually pour in the kefir, and knead the dough with your hands.

It should be elastic and soft. If the dough is tight, you can add a little more kefir to the desired consistency

Knead the dough, wrap it in cling film and leave it at room temperature for half an hour or an hour, the dough will become more elastic and will not tear too much...

Boil the potatoes until tender; if you haven’t added salt, add salt to taste, let cool and grind through a meat grinder or blender into a puree.

We grate the hard cheese on a fine grater or pass it through a meat grinder, together with the potatoes, and mix the filling until smooth.

The dough has become softer and more elastic, let's make a sausage and divide it into equal parts, knead each piece inward (I got 8 parts)

I cover with film so that the dough does not dry out.

I also divide the filling into 8 parts and roll into balls with wet hands, place on a plate and also cover with film)

Take a piece of dough and dust it with flour with your hands and form a flat cake...

Adjust with a rolling pin to the desired size and uniform thickness. Place the filling in the middle, tightly pinch the edges of the dough towards the middle, trying not to leave any air inside.

Let's press down a little

By stretching with your hands we make the cake thinner... Khychin can be either thick or thin

Additionally, you can roll out with a rolling pin, only applying gentle pressure so that the dough does not tear at the edge.

This is how thick my cakes will be)))

In a dry frying pan (you can also bake khychin in the oven or in a cauldron in a large amount of oil) bake on both sides over medium heat for about 2 minutes on each side (it all depends on the thickness of the flatbreads)

And while still hot, grease them with butter.

Khychiny with cheese and potatoes are ready! Have fun with you!) and with us))

Options for fillings for khychins

We already know how to prepare dough for khychins, and we know how to make them correctly. Now let's think about what other fillings we can come up with for them. Those listed above are traditional for the Caucasus, but khichins are known far beyond its borders, and housewives are happy to add something of their own every time.

Cheese and beet tops

Why not? It is often used in the preparation of soups, salads and fillings. You will need:

• 400 g of hard cheese, for example, “Adygei”;
• 200 g chard;
• 1 bunch of greens (a mixture of onions, parsley and dill);
• 150 g low-fat cottage cheese.

Here's how this filling is made:

Wash the tops thoroughly, trim the stems so that only leaves remain. Dry them. The greens also need to be washed.

Wash and prepare greens thoroughly

Mix herbs, cheese and cottage cheese

This cute ball will be the filling

With potatoes and mushrooms

Perhaps this is already a filling from Russian housewives. Who else could have such a love for the tandem of mushrooms and potatoes?

• 700 g potatoes;
• 250 g frozen mushrooms;
• 1 onion;
• vegetable and butter;
• 1 bunch of dill;
• garlic to taste;
• salt to taste.

1. Boil the potatoes and mash them, adding a little butter. Let it cool. Meanwhile, sauté the onion until translucent. Place the washed mushrooms in a sieve and allow excess water to drain. It is advisable to cut the mushrooms as finely as possible, otherwise they will tear the dough. Add them to the onion and simmer for 10 minutes, stirring all the time, until all the liquid has evaporated.
2. Mix potatoes, mushrooms, herbs, add garlic.

That's it, now you can wrap the filling in the dough.

Now you know how to prepare the national dish Khychyna. It's simple and interesting. Treat your guests to it and put it on the table for your family more often. Bon appetit!